Easy Agave and Lime Salmon Recipe

By awright0511

We baked this recipe in foil packets because our Forman grill (the only grill we own at the moment) was occupied with veggie kebabs. But you could certainly grill your salmon packets if you prefer. It's all good. Especially if you're lucky enough to own an outdoor grill.

Ingredients

• Make your sauce:
• 4 serving sized pieces of wild caught salmon
• 1 red onion, sliced
• 4 scallions, sliced
• 4 cloves of garlic, chopped
• 1/3 cup extra virgin olive oil
• 1/3 cup raw organic agave nectar
• Fresh lime juice from two large limes
• A tiny, secret pinch of cinnamon- don't tell

Preparation

Step 1

Preheat the oven to 350 degrees F.


Tear off eight pieces of foil; two for each piece of salmon.Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper.


Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.


Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet.


Bake in a preheated oven for roughly 20 minutes, till it flakes easily- but is not dried out.


Leave the closet organization for another day. Pour yourself a glass of Elise's refreshing Limeade with a Touch of Mint. Read another chapter in the new Augusten Burroughs book, Wolf At The Table.


Serve with Champagne Red Potato Salad and Grilled Veggie Skewers.


See? Wasn't that easy?


Serves 4.